Thursday, August 28, 2014

Recipe: Peanut Butter Stuffed French Toast

As a child, I thought that French Toast was one of the grossest things on the planet...

I always hated eggs, even as a baby I'd poke my tongue through my tightly clamped lips, taste it and quickly hide my tongue back away and refused to eat it. As I got older, I would whine every time my family ate eggs because I hated the smell (and the rest of my family love eggs so that happened a lot) and refused to use any dishes that still "smelt like egg" - even after they'd been washed twice in the dishwasher.

Everything to do with eggs grossed me out - the smell, the taste, the texture - so naturally, the idea of egg soaked bread served up for breakfast repulsed me....

But then I married an American.

On one of Jesse's first trips here, I made him French Toast (when you're good in the kitchen, that's how you impress your love interests - and clearly, the strategy worked). At the time I was still 110% anti-eggs but I sucked up my hatred and made him a delicious breakfast.

But then I was intrigued..... It didn't smell so bad, it didn't look so bad - surely it couldn't taste so bad?

It took me a while to pluck up the courage to try French Toast, but eventually I did. At first, it was too eggy - but then I kept fiddling with my recipe until I perfected it and I actually found myself liking french toast.

But how did I do that? Well, being the peanut butter queen I stuffed the french toast with peanut butter, of courseeeeeeeee! The outsides are crispy with a soft, gooey peanut butter centre - and making this recipe on cinnamon raisin bread only makes it even better.

Spread one slice of your bread with peanut butter, topping with the other (just like a sandwich) and set aside.

Mix together your egg/egg white, milk and vanilla and any other additional ingredients (if using).

Soak both sides of your bread in your egg mixture.

Heat a medium non-stick frypan over a medium heat, greasing slightly with butter or cooking spray.

Place your french toast sandwich onto your hot pan and cook until golden. If your bread is really thick you may find you need to cook the edges as well, however, be careful not to let your peanut butter spill out!

Serve as is or top with fresh fruit or maple syrup.

Notes:

*If you're making this for one person, 1 egg white will be more than enough, however, add another if you're making two french toast sandwiches. If you're not a big egg fan, use egg whites so you have less of an "eggy" taste, otherwise if you like eggs, use a whole egg.

But tell me, are you a french toast fan?

What's one food you were never keen on but a friend/loved one made you fall in love with?

Jesse was never really into cake - but now I've turned him into a baked good loving monster (but hey, they're SIL recipes so it's okay!) and it was Jesse that inspired me to try grits and I loveee them (though, untraditional sweet grits with banana and peanut butter are my favourite)

1 comment:

Haha, to be honest I never cared much for burgers although that's one of Greg's favorite foods, but then pregnancy happened and I didn't mind it so much then...and after pregnancy, once in a great while I'm like, heyyy why don't we go to In-n-Out?! :P

Search This Blog

Follow Us!

Southern In-Law?

I'm Kristy, twenty-four, a coeliac and married to my very own Southern Gentleman. We've gone from 10,000 miles apart to right beside one another - finally home in Australia together.

Southern In-Law covers everything in our lives - from our passion for healthy living to our journey of life, love, our wedding, allergy friendly recipes, travel, a sprinkle of fashion and beauty and so much more - join us for the ride!

Get the latest Southern In-Law posts sent to your email!

Southern In Law is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com